Notes / Commercial Description:
A blonde ale fermented with a special strain of yeast, then aged in French oak chardonnay barrels. Flavors of wine and oak absorb into the brew throughout twelve months of aging. During this aging process, a secondary fermentation occurs using a yeast strain disliked by most brewers and winemakers called Brettanomyces.

A careful pour yields a clear yellow color with a fluffy white head. The head has great staying power and leaves wonderful lacing. The nose is funk, citrus, white wine and a touch of graininess. The taste is raw grains and lemon up front, followed by white wine, funk and a drying oak. The sourness doesn't overpower things here, but is obviously present. The mouthfeel is very dry, yet with good body. Overall, it's a good sour that stands the test of time. The complexities I'm looking for are all present, but some are in greater aspects than desired. Still something I'll never say no to.

Pale straw colored,but it is mostly cloudy in complexion. There's a fingernail of eggshell white around the rim and the vast majority of the top. The aroma is packed with chardonnay, oak, and lactic acid. I'm tasting mostly tart pear and then the brettanomyces kicks in during the fade and comes off bitter and tart. This is moderately carbonated,but oddly smooth for a wild ale.